Tuesday, December 8, 2009

Sausage, Lentil and Kale Soup

So that's what I get for bringing my husband grocery shopping with me. He actually saw what kale looks like before it's cooked and magically arrives on his dinner plate. When this came up on the menu plan, he was kinda dreading it.

BUT! the Kale gods pulled through for me! This soup was really good and the kale added a great texture. Savory and earthy and yummy all in one.

Sausage, Lentil and Kale Soup
recipe adapted from Dec 2009 issue Everyday Food

2 teaspoons olive oil
8 ounces sweet Italian sausage, casings removed
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1/2 cup dried lentils
6 cups chicken stock (I used homemade turkey stock)
1/2 cup water
1 bunch (about 1/2 pound) kale, stems removed, torn into bite-sized pieces
salt and pepper
2 teaspoons red wine vinegar

In a large pot, heat oil over medium high. Add sausage and brown, breaking into pieces. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and water and bring to a boil. Reduce heat to a simmer and cook until lentils are tender, about 25 minutes.

Add kale and season with salt. Return soup to a rapid simmer, cover and cook until kale wilts, about 5 minutes. Remove soup from heat and stir in vinegar. Season with salt and pepper to taste.

Easy Cooking | Simple Cooking 

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